Friday, 26 February 2016

Nilgiri Chicken Kuruma

Nilgiri chicken korma, its originated from the hill station of Tamil Nadu. I think its one of the best korma recipe. Its rich, mild, flavourful and delicious korma. When you cook this gravy the aroma stays whole day in the kitchen. Here is recipe for you all to try.

  • Chicken Pieces 1 kg, medium size pieces
  • Ginger Garlic Paste 2 tbsp
  • Green Chilli 4 nos, slitted
  • Onion 2 medium size, finely chopped
  • Tomato 1 Big, chopped
  • Turmeric Powder 1/4 tsp
  • Red Chilli Power 1 tsp
  • Lemon Juice 1 tbsp
  • Salt
  • Oil
  • Coriander Leaves few chopped
  • Mint Leaves few chopped
  • Curry Leaves 2 sprigs
  • Shallots 5 nos, sliced
To dry roast
  • Cumin Seeds 1 tsp
  • Fennel Seeds 1 tsp
  • Kus Kus 1 tsp
  • Cardamoms 3 nos
  • Cinnamon 1 medium size piece
  • Coconut 1/2 cup, grated
  • Cashe nuts 7 nos
  • Chick Peas 1 tbsp
  • Few chopped mint and coriander leaves

Cut and clean chicken pieces, drain water well and keep it aside. Dry roast the ingredients under "To Dry Roast", then make a paste by adding few drops of water and keep it aside. 

Heat oil in a heavy bottomed vessel, add 1 sprig curry leaves and saute for fe seconds, now add the chopped onions and fry till transparent. Add slitted green chilli and saute for few seconds, then add ginger garlic paste and saute for 3 minutes. Add red chilli powder, turmeric powder and salt combine well. Now add the chopped tomato and fry for 4 to 5 minutes. Now add the ground paste and cook over medium heat for 6 minutes. Add lemon juice and the chicken pieces and combine. Cook without lid for 5 minutes. Add 2 to 3 cups of water cover and cook on low flame till the chicken is soft and gravy thickens . Add few chopped coriander leaves and mint leaves mix well. Put off flame and keep it aside. 

In a small pan add little oil and fry shallots and 1 sprig curry leaves fry well and pour over the gravy then add few more coriander leaves while serving. Serve with Pulao , ghee rice, coconut rice, nan, or roti.

NB: if you don't want to want to fry shallots in oil and put add the shallots while dry roast the ingredients, that gives some good taste. I just want the shallots aroma at the end so added last. Enjoy cooking..

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